Pale Wheat Malt - Weyermann (55 lb)
Use as part or all of base malt in wheat beers. Improves head and foam retention in any beer style. Malted wheat is most often used in Weizenbier, Hefeweizen and Belgian Witbier.
Maximum Recommended Usage: Up to 100% for wheat beers, 20% for adding to body, head retention or for haze.
Typical Beer Style(s): Hefeweizen, Weizenbier, Witbier, NEIPA
Possible Substitution(s): Floor-Malted Bohemian Wheat, Flaked Wheat, Red Wheat, more...